Friday's WI

So I have been taking a different approach the last week or so on this dieting journey. I got tired of counting calories ... points ... carns ... weighing in all the time, exercising more than any normal person should have to do to lose weight & guess what it got me? 2 oz gone for the second week in a row. Hmmm, could be something to this less streeful way of living. I have eaten anything I wanted ... cookies, ice cream, high carbs ... you name it I have eaten it, but I have controlled my portions. I basically only worked out on Monday morning at Curves but I have been sick since Monday. I tried exercising Tuesday but after 10 minutes I gave up & laid back down ... nothing Wed or Thur. & the way I'm feeling right now I won't be doing anything today either.

I wonder what my dietician will say when she see's I'm not only losing weight but doing the complete opposite that she said. She told me 45-90 minutes of cardio/weights 6 times a week & 3 fruits, 6 veggies a day. I also had to get my fiber to at least 35 but she really wanted it at 45g per day. Well lets see ... the only fruit I had yesterday was a banana & the only veggie came from veggie soup last night. Exercise was only 40 minutes all week long & I lost ... kinda want to call her & say HA ... you're wrong! You don't know what your talking about.

  Tomorrow ... hoping I feel better. DD was asked by her riding instructor to go watch a dressage show. It's the type of thing she is learning about. Never been to one before so I don't know what to expect. I'm hoping it's interesting cause if I'm gonna sit there sick I want to be entertained. Know what I mean. DD is still begging us for a horse on a daily basis but I just don't see it happening. Dad is trying to get some land so he can get her one but I still don't see that happening. I love him for trying but I almost want to tell him no. The only reason I don't is because grandparents are supposed to spoil their grand babies so who am I to tell him he can't. He moved here to be near them ...

Ok ... so I'm outta here for now. My head is killing me, the meds aren't working ... hubby says to take his meds so I may just have to do that. I just want all this pressure to go away. Sinus infections suck! Have a great weekend ... I'll try & post pics Monday. Not a computer chick on the weekends anymore.

Truth About Carbohydrates

Not all Carbs are Created Equal --

By Becky Hand, Licensed & Registered Dietitian

It’s true. A carbohydrate-rich diet can inflate appetite and girth. Low-carb diets do promote short-term weight loss, but are accompanied by some severe dangers. So what should you do? The truth is, you can have your carbs and eat them too—you just have to know how to choose them.

The Truth about Carbohydrates

• Carbohydrates are the body's ideal fuel for most functions. They supply the body with the energy needed for the muscles, brain and central nervous system. In fact, the human brain depends exclusively on carbohydrates for its energy.
• Carbohydrates are found in fruits, vegetables, beans, dairy products, foods made from grain products, and sweeteners such as sugar, honey, molasses, and corn syrup.
• The body converts digestible (non-fiber) carbohydrates into glucose, which our cells use as fuel. Some carbs (simple) break down quickly into glucose while others (complex) are slowly broken down and enter the bloodstream more gradually.
• During digestion, all carbohydrates are broken down into glucose before they can enter the bloodstream where insulin helps the glucose enter the body’s cells. Some glucose is stored as glycogen in the liver and muscles for future use, like fueling a workout. If there is extra glucose, the body will store it as fat.

All carbohydrates are not created equal.
There are basically three types of carbohydrates:

1. Simple carbohydrates are composed of 1 or 2 sugar units that are broken down and digested quickly.
   
   Recent research has shown that certain simple carbohydrate foods can cause extreme surges in blood sugar levels, which also increases insulin release. This can elevate appetite and the risk of excess fat storage.
   
   
2. Complex carbohydrates (also referred to as starch) are made up of many sugar units and are found in both natural (brown rice) and refined (white bread) form. They are structurally more complex and take longer to be broken down and digested.
   
   Complex carbohydrate foods have been shown to enter the blood stream gradually and trigger only a moderate rise in insulin levels, which stabilizes appetite and results in fewer carbohydrates that are stored as fat. Unrefined or ‘whole grain’ carbohydrates found in products like brown rice, whole wheat pasta and bran cereals are digested slowly. They contain vitamins, minerals and fiber which promote health. Fiber and nutrient-rich vegetables, fruits and beans which are carbohydrates also have many important functions for the body and are important for good health.
   
   
3. Indigestible carbohydrates are also called fiber. The body is unable to breakdown fiber into small enough units for absorption. It is therefore not an energy source for the body but does promote health in many other ways.

Simple carbs, complex carbs, and fiber are found in many foods. Some provide important nutrients that promote health while others simply provide calories that promote girth.

• Sugar, syrup, candy, honey, jams, jelly, molasses, and soft drinks contain simple carbohydrates and little if any nutrients.
• Fruits contain primarily simple carbohydrate but also valuable vitamins, minerals, fiber, and water.
• Vegetables contain varying amounts of simple and complex carbohydrates, vitamins, minerals, fiber, and water.
• Legumes such as beans, peas, lentils and soybeans contain complex carbohydrates, fiber, vitamins, minerals, and protein.
• Milk products contain simple carbohydrates along with protein, calcium and other nutrients.
• Grain products contain complex carbohydrates, fiber, vitamins, minerals, and protein. The amounts vary depending on the type of grain used and the amount of processing. Selecting whole grain options whenever possible is recommended.

What You Should Know About Low-Carbohydrate Diets
Following an extremely low-carbohydrate diet is disastrous, dangerous, and above all—boring! Carbohydrates are NOT the enemy. Including the appropriate amounts and types of carbohydrate-rich foods in your diet is essential for long-term health and weight loss/maintenance.

The Body’s Immediate Reaction to Very Low Carbohydrate Diets
When there is a severe deficit of carbohydrates, the body has several immediate reactions:

• With no glucose available for energy, the body starts using protein from food for energy. Therefore this protein is no longer available for more important functions, such as making new cells, tissues, enzymes, hormones, and antibodies and the regulation of fluid balance.
• When carbohydrates are lacking, the body cannot burn fat in the correct way. Normally carbs combine with fat fragments to be used as energy. When carbs are not available, there is an incomplete breakdown of fat that produces a by-product called ketones. These ketones accumulate in the blood and in the urine causing ketosis, which is an abnormal state. Ketosis does cause a decrease in appetite because it's one of the body's protection mechanisms. It's an advantage to someone in a famine (which the body thinks it's experiencing) to lack an appetite because the search for food would be a waste of time and additional energy.
• Due to the lack of energy and the accumulation of ketones, low-carb diets are often accompanied by nausea, headaches, dizziness, fatigue, bad breath, and dehydration.
• Because of dehydration and a lack of fiber, constipation can result.
• Exercise and fitness performance is reduced on a low-carb diet. Do not be surprised if your energy level is so low that you cannot make it through your normal workout routine.

The Long-Term Effects of Low Carbohydrate Diets
When you severely restrict carbohydrates, your consumption of protein and fat increases, which has several long-term effects:

• The risk of many cancers increases when fruits, vegetables, whole grain products, and beans are eliminated from the diet.
• Protein foods are also high in purines, which are broken down into uric acid. Elevated levels of uric acid in the blood may lead to needle-like uric acid crystals in joints, causing gout.
• Kidney stones are more likely to form on high protein, ketosis-producing diets.
• Over time, high protein diets can cause a loss of calcium and lead to osteoporosis.
• The risk of heart disease is greatly increased on a low-carb diet that is high in protein, cholesterol, fat, and saturated fat. A temporary reduction in cholesterol levels may be experienced, but this is common with any weight loss.

The Million Dollar Question
How do you include carbohydrates in you diet in a safe, effective, and controlled way? The “Please KISS Me” (Please Keep It So Simple for Me) plan for carbohydrate control is a wonderful tool that only contains 3 simple rules:

RULE 1: Include the following in your diet:

• Fruits: 2-4 servings daily
• Vegetables: 3-5 servings daily
• Whole grain breads, muffins, bagels, rolls, pasta, noodles, crackers, cereal, and brown rice: 6-11 servings daily
• Legumes, beans and peas: 1-2 servings daily
• Low-fat and non-fat dairy products: 3 servings daily

RULE 2: Limit the following to less than 2 servings daily:

• Fruit Juice
• Refined and processed white flour products (bread, muffins, bagels, rolls, pasta, noodles, crackers, cereal)
• White rice
• French fries
• Fried vegetables

RULE 3: Eliminate the following from your diet or eat only on occasion:

• Sugary desserts, cookies, cakes, pies, candies
• Doughnuts and pastries
• Chips, cola and carbonated beverages
• Sugar, honey, syrup, jam, jelly, molasses

That’s it! A simple, effective carbohydrate-controlling plan that, when combined with your SparkDiet, allows you to reap the countless benefits of complex carbohydrates and fiber while enhancing your health and maintaining a healthy weight. The long term result will be a healthy you!

Seasonal Foods

Exceptional Flavor & Nutrition that Fits in Your Budget

You ate them in February, from half a continent away, and they were flat and bland—passable, but nothing to write home about. Now, you take a bite from one grown half a mile away, and it’s spectacular—sweet, juicy, and flavorful.

We’re talking in this particular instance about tomatoes, but we could say the same thing about any of a dozen produce items you’ll find at your local farmer’s market now. 'Tis the season to eat fresh, as the tender new growth of spring ripens into the rich abundance of summer. So why settle for "so-so" when you can savor the sensational? Consider the benefits of eating foods at the peak of their season. Seasonal foods…

• serve up the most flavor.
• pack the biggest nutritional punch.
• boost your budget.
• are  tied to the special days and seasons of our lives: sweet, luscious watermelon paired with the memory of fireflies and fireworks; fragrant hearty soups that temper winter’s chill; sweet young vegetables that accompany spring’s first warm day.

As consumers today, we’re very lucky in some respects. The crisscross networks of our global village provide things our ancestors could only dream about, such as oranges in December. On the other hand, as we shed our rural roots, we tend to lose sight of the seasonal rhythm of life, relying heavily on processed foods and a worldwide distribution system that makes our grocery shelves look pretty much the same year-round. The out-of-season produce we buy has often traversed 1,000 miles or more by the time it reaches our kitchens—with a corresponding loss of flavor and nutrition and an increase in wax coatings, chemical ripening agents, and other preservatives.

But locally-grown seasonal foods often harmonize with our nutritional needs. For example, the beta carotene in the orange pigment of pumpkins and other squash will help bolster your immune system just in time to help ward off winter colds. And the oils of nuts—fats in their purest form—will provide nutrient-rich calories that help keep you warm as the temperature drops.

In fact, recent research shows that eating seasonally may have major health implications. A British study in 1997 found significant differences in the nutritional contents of pasteurized milk in summer as opposed to winter: iodine was higher in the winter, while beta-carotene (an antioxidant and immune system booster that helps the body create vitamin A) was higher in the summer. Similarly, a Japanese study found a three-fold difference in the vitamin C content of spinach harvested in summer versus that harvested in winter.

In practical terms, this means that you’ll get the most nutrition—not to mention the most affordable enjoyment—by eating seasonally. Although the exact season for specific items varies from region to region (you’ll almost certainly get that big beefsteak tomato much earlier in Georgia than in Ohio), follow these basic guidelines for optimal nutrition and taste:

• In spring, pick the new growth of the season: tender leafy vegetables such as spinach, Romaine or leaf lettuces, Swiss chard, and early peas, as well as fresh herbs such as basil, parsley, and dill.
• For summer, try lighter produce, with fruits such as strawberries, pears, apples, and plums, and vegetables such as summer squash, broccoli, corn, and cauliflower. You can also incorporate other summer-type herbs, such as mint or cilantro.
• During fall, choose hearty harvest foods, including sweet potatoes, carrots, onions, and garlic. When cooking, emphasize “warmer” spices and seasonings such as peppercorns, ginger, and mustard seeds.
• In winter, also pick hearty foods. Keep in mind the principle that foods which take longer to grow are generally more sustaining than foods that grow quickly. In this category are most root vegetables, including carrots, potatoes, onions and garlic, as well as eggs, corn, and nuts.

As you choose the best foods of the season, remember that the healthiest and most enjoyable diet involves diversity. Although you may have to compromise sometimes due to convenience and time constraints, try as much as possible to make food shopping and cooking an adventure, something you can enjoy or share with family members. Try these tips to enhance the journey:

• Focus on the fresh, minimizing the use of prepared foods as much as possible. When you must use prepared foods, make an effort to embellish them with one or more fresh ingredients.
• Pick a new produce item to try every week, whether the neglected rutabaga or the tropical mango.
• Cook at least one new dish each week, and look for recipes that will help you get acquainted with new ingredients. You can subscribe to a food magazine, plug in keywords on the Internet, or even swap new recipes with friends. Since food writers generally base their topics and menus on the foods of the season, take advantage of their offerings to reward yourself with wholesome, tasty meals.
• Experiment with regional or ethnic dishes. Most regional cuisines, developed in horse-and-buggy times, used local ingredients close by. Exploring new foods will keep mealtime both interesting and healthy.
• Don’t forget to take advantage of the useful food information your grocer provides. Whether you consult those little description cards that hang above specific fruits and veggies, or hold a friendly discussion with the produce manager on how to peel the leaves of an artichoke, you’ll find a wealth of ideas about preparing food.

Let the backdrop of the seasons be your guide to happy and healthy eating—you’ll find that Mother Nature does indeed know best!

De-Stress in 3 Minutes or Less

Stop Emotional Eating Before It Starts

By Dean Anderson, Behavioral Psychology Expert

What is the single, most common problem that most dieters face when trying to lose weight? Will power? Nah. Temptation? Sometimes. Emotional eating? Bingo! That’s why it takes so much more than good intentions and information about nutrition and exercise to be successful. The ability to manage difficult situations and feelings effectively—without turning to food and eating—is a necessary foundation for a successful weight loss plan and healthy lifestyle.

Fortunately, there are many proactive steps you can take to keep functioning on all your mental cylinders during tough times. These steps range widely from basic relaxation techniques to the development of a reliable support network. Other options include:

• Keeping a food journal to help you identify your emotional eating triggers
• Cultivating mental and emotional well-being through practices like meditation, mindfulness, massage, and yoga
• Developing good problem solving skills
• Turning to the Message Boards for help and support when you need it; offering help to others as a way to get your mind off your own troubles and gain a little perspective on things

But all of these things take time, and there are many instances when you need something you can do right now, to keep yourself grounded, focused and able to make good decisions. After all, you don’t always have time to take a walk, relax in a hot bath or call a friend to talk things over. That’s what we’ll be talking about here—a 3-minute trick for handling stressful situations in the moment.

Minute 1: Stay Grounded
Emotional eating happens when you lose your connection to your grounded self. Stress itself is not what makes you reach for something to eat. In fact, stress is often a good thing and your grounded self knows this! We need the physical stress of exercise to keep our bodies in good shape just as we need the stress of intellectual and emotional challenges to keep our minds healthy.

Nine times out of ten, what really leads to emotional eating is getting caught in a "mind storm" of worst-case scenarios, projections, misinterpretations, and all the emotional overreactions that come with these thoughts. This "storm" turns a manageable challenge into something that makes you feel helpless, overwhelmed, ashamed or afraid—and sends you to the kitchen to find something to stuff those extreme feelings. When you can stay grounded in the moment of stress, you have many more options.

Here are some simple ideas to keep you grounded when something (or someone) pushes your buttons and your feelings start to spiral out of control:

• Take a few deep breaths. (You can also count to 10, if that helps.) If the stressful situation involves someone else, take a timeout and agree to continue the discussion in a few minutes.
• Remind yourself where you are. Take a look around, noticing and naming the colors and shapes in the space around you.
• Notice the physical sensations you are experiencing. Whether it's a sinking feeling, turmoil in your stomach, tension in your hands or jaw, restricted breathing, or heat on the back of your neck, try to name the feelings that go with the sensation. Is that sinking feeling fear, or dread? Is the heat a symptom of anger?

The idea here is to stay in your body and in the moment—with what’s real—instead of going inside your mind where all those unreal scenarios are just waiting to get spun out-of-control.

Minute 2: Reality Check
Once you’re calm enough to start thinking productively, put all those thoughts that are clamoring for attention inside your head through a quick reality check. Here are several very common thought patterns that have no place in reality. Do any of these apply to you?

• All or nothing thinking
  Example: You go over your calorie limit or eat something on your “forbidden” list, and then decide to keep eating because you’ve already “blown it” for today. Reality: Weight loss is not a one-day event. If you stop overeating now, you’ll gain less and have less to re-lose later. That’s something to feel good about!
  
  
• Reading your own thoughts into someone else’s words
  Example: Someone made a mildly critical or unsupportive remark to you, and you feel completely devastated. Reality: The more bothered you are by such remarks, the more likely it is that you are being overly critical of yourself. When you treat yourself with respect, what others say won’t matter nearly so much.
  
  
• Either-Or thinking
  Example: You make a mistake or have a bad day and feel like a complete and hopeless failure. Reality: No one does well all the time. Mistakes are a necessary and valuable opportunity to learn—if you don’t waste them by getting down on yourself.
  
  
• Taking care of other people’s business
  Example: Something is going badly for someone you care about, and you feel responsible, or pressured to fix it. Reality: People need to learn from their own problems. You aren’t doing anyone a favor by trying to fix things just to make yourself feel better.

Minute 3: Putting Things in Perspective
Most common problems that you face in everyday life are much easier to handle when you keep them in perspective and avoid making mountains out of molehills. Here are some questions you can ask yourself to make sure you aren’t in the mountain-making business:

• How big a deal is this, anyway? If I knew I was going to die in a week, would this be something I would want to spend this minute of my remaining time on?
• Will any bad things happen if I postpone thinking about this until I have more time to figure things out?
• Do I have all the information I need to decide how to respond to this? Do I really know what’s going on here, or am I making assumptions? Am I worrying about things that might not even happen? What do I need to check out before taking action?
• Is there anything I can do right now that will change or help this situation?
• Am I trying to control something I can't, like what other people think, say, or do?
• Have I really thought through this problem, and broken it down into manageable pieces I can handle one-at-a-time?

Use this approach whenever your thoughts or situations begin to feel overwhelming, and you'll quickly find that the mountains that seem impossible at first can quickly morph into what they really are—manageable hills that you DO have the ability to climb. All it takes is three little minutes of your time.

Summer Frozen Fruit Bars

Summer Frozen Fruit Bars

Serves: 4

Make your own popsicles!

INGREDIENTS
2 cups cut-up summer fruit (strawberries, peaches, watermelon, etc.)
1 tablespoon sugar
1 teaspoon fresh lemon juice

DIRECTIONS
1. Place the fruit in a blender. Cover and blend until smooth.
2. Add 1-2 tablespoons water, if necessary. Add sugar and lemon juice. Cover and blend until well mixed.
3. Pour into 4 oz. ice-pop molds or paper cups. Insert sticks. Freeze until solid.

NUTRITION INFO
Calories: 36
Fat: 0.3 g
Carbohydrates: 9 g
Protein: 0.5 g

Fund raiser

I know this is a little off diet topic but I wanted to share this with all of you. One of the ladies in TC (ThinChicks) group is holding a fund raiser for her daughters family. It's a fire relief fund. If you love magazines like I do then please click the following link to help Kathy's family, get great magazines but best of all save BIG $$$. Lots of diet & fitness magazines to choose from but other types to pick from to. If you already have subscriptions you can renew them online & she still gets credit for them. I've already renewed my kids magazine & prevention. =)

Everyone saves up to 85% on magazines. And our group keeps 40% of all purchase amounts!

Thanks for your support!

******** (Kat, Kspiritwmn) ******* ! Fire Relief Fund

Low Fat Dark Chocolate Muffins

 

Nutritional Info

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 148.8

• Total Fat: 2.3 g
• Cholesterol: 0.5 mg
• Sodium: 83.2 mg
• Total Carbs: 29.6 g
• Dietary Fiber: 3.0 g
• Protein: 4.2 g

These muffins are sweet and chocolatey; you'd never guess they're low fat 100 Minutes to Prepare and Cook

Ingredients

1 c. old fashioned rolled oats (not instant)
1 c. non-fat milk
1 c. whole wheat flour
2/3 c. Splenda brown sugar
2/3 c. unsweetened applesauce
2 egg whites
1 tsp. baking powder
1/2 tsp. baking soda
4-6 tbsp. unsweetened cocoa powder
1/2 tsp. salt
1 c. dark chocolate chips (I like Ghirardelli)

Directions

Soak the oats in milk for about one hour. Preheat the oven to 400 degrees and then spray the muffin pan with cooking spray. Combine the oat mixture with the applesauce and egg whites, and mix until combined. In a separate bowl, whisk the dry ingredients together. Add the wet ingredients to the dry mix until just combined. Add the chocolate chips. Do not over-mix of the muffins will be tough. Spoon the mixture into the muffin pan, forming a total of 12 muffins. Bake for 20-25 minutes, or until done. Remove from pan and enjoy. Number of Servings: 12